ROAST VENISON
This is a phenomenally delicious way to roast venison, and the method is foolproof, too. Protected by the fatty, crispy prosciutto as it cooks, then served blushing with this outrageously good, silky sauce, it's hard to beat.
Provided by Jamie Oliver
Categories Christmas Venison Winter warmers
Time 3h15m
Yield 10
Number Of Ingredients 19
Steps:
- Preheat the oven to 180ºC/350ºF/gas 4.
- Place the venison bones in a large, deep roasting tray. Peel the onion, wash the carrot, then roughly chop with the celery, add to the tray with the flour and toss together.
- Roast for 1 hour, then use tongs to transfer everything to a big pot. Add enough boiling kettle water to the tray to scrape up the sticky goodness from the base, then pour that into the pot with the wine.
- Just cover with boiling water, then simmer on a low heat for 2 hours, skimming the surface and topping up the water occasionally, if needed.
- Carefully remove the bigger bones, then strain the sauce through a coarse sieve into a pan. Simmer on a low heat to the consistency of your liking, then turn the heat off.
- Get your meat out of the fridge and up to room temperature before you cook it.
- Crush the coffee beans and peppercorns in a pestle and mortar until fine, pick and pound in the rosemary leaves, then peel and crush in the garlic to make a rough paste.
- Finely grate in the orange zest and muddle in the balsamic. Cut each venison loin in half to give you four pieces, then rub the paste all over the meat.
- Divide the prosciutto between two large sheets of greaseproof paper, slightly overlapping the slices.
- Place two pieces of venison on top of each other on each one, spooning the meat so the thick and thin ends even each other out. Roll up in the prosciutto, tucking in the ends, tie with string at regular intervals to secure the prosciutto in place, then put on a roasting tray.
- To cook, drizzle the loins with a little oil, then roast in a preheated oven at 180ºC/350ºF/gas 4 for 30 minutes, turning every 10 minutes. Remove and rest for 10 minutes.
- Meanwhile, bring the sauce back up to a simmer, snap in the chocolate, add the butter, and whisk until smooth. Leave for a few minutes, then season to perfection.
- Remove the string from the venison, then carve and serve with the sauce. Delicious with celeriac mash and steamed seasonal greens.
Nutrition Facts : Calories 298 calories, Fat 9.4 g fat, SaturatedFat 4.2 g saturated fat, Protein 42.2 g protein, Carbohydrate 5.8 g carbohydrate, Sugar 3.4 g sugar, Sodium 1.2 g salt, Fiber 0.8 g fibre
VENISON POT ROAST
Make and share this Venison Pot Roast recipe from Food.com.
Provided by Tara1183
Categories One Dish Meal
Time 4h15m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Rub garlic on roast.
- Put roast in a small roasting pan with some onion under roast and some around it.
- Surround with carrots and celery.
- Fill pan with water just so the top of the roast is exposed.
- Add soya sauce, steak sauce, Worcestershire, bouillon and all spices pouring over roast and in water cover and bake in oven on 300 degrees for 4 hours.
- It should cut with a fork when done.
- Serve roast, with veggies in a bowl and mashed potatoes.
- Make gravy with the stock by putting the roasting pan on the burner on high, mix 1/2 cup milk and 3 TBSP flour well and gradually whisk into broth to make a gravy stirring constantly.
- Add more if needed to thicken.
ROAST VENISON
This is an adaptation of recipe in a Southern Living cookbook. I have used for over 30 years, so it has evolved over time. This was the recipe I bought my larding needle for, and now use it occasionally with other recipes. This is a very long recipe, but most of the time is the slow cooking.
Provided by Sweetiebarbara
Categories Deer
Time 7h
Yield 1 roast, 6 serving(s)
Number Of Ingredients 16
Steps:
- Place salt, pepper, ginger and oregano in small plate.
- Cut fat back into strips about 2"x1/4" (to fit easily into larding needle).
- Roll fat strips in herb seasoning until well coated. (if you have other things to do, you can freeze these as they are easier to work with cold).
- Place strips in larding needle and push through meat.
- Rub roast with oil and put in roasting pan.
- Pat any remaining seasoning onto roast.
- Pour butter over roast.
- Mix orange juice, stock, and sherry together and pour over roast.
- Bake, covered at 325 degrees for 5 hours.
- Baste every 15 - 20 minutes.
- Take out of oven and remove meat from pan.
- Skim fat from the natural gravy.
- Make a smooth paste from some of the fat and the flour, then add the Chianti, sherry, and orange zest.
- Stir back into the natural gravy, and cook over low heat for 10 minutes.
- Put roast back into pan, spread 1/4 cup of jelly over roast, cover pan, and continue in oven for another hour, basting as needed.
- Remove pan from oven.
- Place roast on platter and garnish with remaining jelly over roast, and orange slices around the roast.
- Put gravy in boat.
- Serve with baked potatoes and a green vegetable.
Nutrition Facts : Calories 695.3, Fat 33.1, SaturatedFat 15.6, Cholesterol 56.9, Sodium 790.7, Carbohydrate 41.3, Fiber 1.4, Sugar 22.4, Protein 2.7
DECONSTRUCTED VENISON POT ROAST
Steps:
- Sprinkle the venison with the coriander, cumin, and some salt and pepper, then drizzle with the olive oil. Marinate in the refrigerator at least 30 minutes.
- Combine the new potatoes, garlic, thyme, serranos, ginger, lemon juice and beef stock in a medium saucepan. Bring to a boil and cook until the potatoes are tender, about 15 minutes. With a slotted spoon, remove the potatoes to a large saute pan, reserving the cooking liquid. Add the cremini mushrooms, the butter and some salt and pepper to the pan. Saute over medium-high heat, allowing the potatoes to brown; then add 1 tablespoon of the cooking liquid to create a glaze, about 5 minutes. Set aside.
- Combine the Swiss chard and chicken stock in a medium saucepan and season with salt and pepper. Cook until the chicken stock is reduced by half, about 15 minutes. Set aside.
- Prepare a gas or charcoal grill for high heat.
- Remove the venison from its marinade. Grill for 4 minutes on each side for medium rare.
- To serve, bring all the components together for your deconstructed pot roast, and enjoy.
VENISON POT ROAST AND GRAVY
This is my favorite way to prepare a venison roast, it's quick and easy, and even works with the not-so-tender cuts.
Provided by Ron
Categories Meat and Poultry Recipes Game Meats Venison
Time 1h30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Season the venison with garlic, grill seasoning, and chili powder. Place into a casserole dish, and pour in the beef broth. Cover the dish with a lid, and bake in preheated oven until the venison is tender, about 1 hour.
- Meanwhile, melt the butter in a saucepan over medium heat. Once the butter begins to bubble, whisk in the flour. Cook while whisking constantly until the flour turns a golden yellow, and the bubbling slows, about 10 minutes.
- When the venison has finished cooking, whisk 1 1/2 cups of the broth from the venison roast into the flour roux, and simmer for 15 minutes, whisking frequently. Add the venison to the gravy and serve.
Nutrition Facts : Calories 268.1 calories, Carbohydrate 7.8 g, Cholesterol 116 mg, Fat 14.5 g, Fiber 0.6 g, Protein 25.7 g, SaturatedFat 8.4 g, Sodium 1199.8 mg, Sugar 0.1 g
SLOW COOKER VENISON ROAST
Venison roast slow cooked with onion, creamy mushroom soup, a dab of this and a spice of that. Simple, tasty way to enjoy that game meat.
Provided by sal
Categories Meat and Poultry Recipes Game Meats Venison
Time 6h10m
Yield 6
Number Of Ingredients 8
Steps:
- Put cleaned meat in slow cooker and cover with onion. Sprinkle with soy sauce, Worcestershire sauce, garlic salt and pepper.
- In a small bowl combine the soup mix and the soup; mix together and pour mixture over venison. Cook on Low setting for 6 hours.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 10 g, Cholesterol 171.3 mg, Fat 8 g, Fiber 0.7 g, Protein 48 g, SaturatedFat 2.6 g, Sodium 1881.7 mg, Sugar 2.5 g
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